Plant-Based Bean Burrito Bowl
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Plant-Based Bean Burrito Bowl

Plant-Based Bean Burrito Bowl

with Charred Corn Salsa, 'Cheeze' & Pickled Onion

Simmer hearty kidney beans with Tex-Mex spices and our mild chipotle sauce, and you'll have a plant-based protein that will see everyone wiping their plates clean. Serve over fluffy garlic rice to soak up all the saucy, cheezy deliciousness.

This recipe is under 650kcal per serving.

Under 650kcal
Plant Based
Climate Superstar

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes


Serving amount

3 clove


1 packet

basmati rice

1 tin




1 bag

baby spinach leaves




red onion

½ packet

mild chipotle sauce

(Contains Soy;)

1 packet

tomato paste

1 packet

red kidney beans

1 sachet

Tex-Mex spice blend

1 packet

Plant-based Grated Cheese

Not included in your delivery

olive oil

1 tbs

white wine vinegar

½ tsp

brown sugar

20 g

plant-based butter (for the sauce)

1.5 cup

water (for the rice)

⅓ cup

water (for the beans)


Nutritional Values

Energy (kJ)2555 kJ
Fat11.8 g
of which saturates4.6 g
Carbohydrate103.7 g
of which sugars21.5 g
Protein18.9 g
Sodium1523 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic, until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt and bring to the boil. Reduce heat to low, then cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!


• While the rice is cooking, drain sweetcorn. • Drain and rinse red kidney beans. • Grate carrot. Set aside. • Heat a large frying pan over high heat. Cook corn kernels, until lightly browned, 4-5 minutes. Transfer to a medium bowl. • While the corn is cooking, roughly chop baby spinach leaves and tomato. Thinly slice red onion.

TIP: Cover the pan with a lid if the corn kernels are 'popping' out.


• In a small heatproof bowl, combine onion, the white wine vinegar, a splash of water and a good pinch of sugar and salt. • Microwave the pickled onion mixture in 30 second bursts, until softened. • To the bowl with the charred corn, add spinach and tomato. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.


• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, stirring, until tender, 2-3 minutes.


• SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend, tomato paste and remaining garlic and cook until fragrant, 1-2 minutes. • Stir in kidney beans, mild chipotle sauce (see ingredients), the water (for the beans), the brown sugar and the plant-based butter. Simmer until slightly thickened, 1-2 minutes. • Season, then sprinkle evenly with plant-based grated cheese. Cover with a lid or foil until cheese is slightly melted, 2-3 minutes.


• Divide garlic rice between bowls. Top with beans. • Serve with charred corn salsa. • Top with pickled onion to serve. Enjoy!